Sweet Dutch Baby with Vanilla and Cinnamon
MAKES: 6 servings
BATTER:
½ cup heavy cream, room temperature
4 large eggs, room temperature
2 ounces cream cheese
(¼ cup), softened
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 drops liquid sweetener
¼ cup granulated sweetener
2 tablespoons unflavored whey protein isolate
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, for the pan
TOPPINGS (OPTIONAL):
Fresh berries
Ground cinnamon, for dusting
Powdered sweetener, for dusting
DIRECTIONS:
1. Preheat the oven to 400°F.
2. Place the ingredients for the batter in a blender and blend until creamy and foamy, about 1 minute.
3. Put the butter in a 10-inch oven-safe skillet or baking dish and place the pan in the oven. As soon as the butter begins to sizzle and brown, remove the pan from the oven. Make sure that the butter is evenly distributed throughout the pan.
4. Pour the batter into the center of the hot skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter. Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
5. Serve hot from the oven, topped with a few fresh berries and a dusting of cinnamon or powdered sweetener, if desired. Leftovers can be eaten cold.